1 chicken, cut up, skin removed
2 tbsp. butter
1/2 c. chopped onion
1/2 tsp. salt
1 (16 oz.) jar spaghetti sauce with ground beef
1 c. water
3/4 c. sliced carrots
1 c. rotoni or elbow macaroni
3 tbsp. chopped parsley

In a 10-inch skillet, saute chicken in butter until golden. Add onions and continue cooking for 5 minutes. Drain off excess fat. Add salt, spaghetti sauce and water. Cover, simmer for 15 minutes. Add carrots and macaroni. Cover. Continue simmering for 25 minutes. Garnish with chopped parsley. Makes 4 to 6 servings.